Spicy Chicken Patties
1 1/4 lb boneless chicken breasts, skinned
4 small green onions, finely chopped
3 tomatoes, peeled, seeded and chopped
1 1 inch piece fresh gingerroot, grated
3 TBS chopped cilantro
1 crushed garlic clove
1 tps ground cumin
2 TBS Sambal Kemirie-if you can't find this, just add 2 TBS plus a tps of good red hot sauce
Salt and white pepper to taste
1 beaten egg
1 1/2 cups bread crumbs, fresh is best but canned will do.
1/4 cup vegetable oil
Rinse chicken breasts, pat dry with paper towel. Finely mince chicken breasts. Put into a large bowl with everything except one half of the breadcrumbs. Mix throughly, then divide into 18 pieces and form the pieces into patties. Roll the patties in the remaining bread crumbs, coating completely.
Heat oil in a large skillet. Fry patties in two or three batches 5 to 6 minutes per side, until crisp and golden brown and no longer pink in the center. Drain on paper towels. Put first batches in a warm oven, Serve hot garnished with tomato wedges, watercress sprigs, fresh basil and fresh bean sprouts.
Pairs Well With
Good change from crab or shrimp cakes. I found this recipe in The Hot and Spicy Cookbook but I don't like the taste of Garam Masala so I changed ingredients to suit my own tastebuds. A good beer goes well with this. You can add more Sambal if you like hot food. This recipe should suit most anyone who can stand spicy food